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We investigated the biologically active substances contained in RVA (regrowth velvet antler) by comparing the composition of biologically active substances and antioxidant potential of different antler segments. RVA was subjected to extraction using DW (distilled water). RVA was divided into 3 segments: T-RVA (top RVA), M-RVA (middle RVA), and B-RVA (base RVA). The T-RVA section possessed the greatest amounts of uronic acid (36.251 mg/g), sulfated GAGs (sulfated glycosaminoglycans) (555.76 mg/g), sialic acid (111.276 mg/g), uridine (0.957 mg/g), uracil (1.084 mg/g), and hypoxanthine (1.2631 mg/g). In addition, the T-RVA section possessed the strongest antioxidant capacity as determined by DPPH, H2O2(hydrogen peroxide), hydroxyl, and ABTS (2,2′-azinobis-3-ethylbenzthiazoline-6-sulphonate) radical scavenging activity as well as FRAP (ferric reducing antioxidant power) and ORAC (oxygen radical absorbance capacity). The values of those were 53.44, 23.09, 34.12, 60.31, and 35.81 TE/μM at 1 mg/mL and 113.57 TE/μM at 20 μg/mL. These results indicate that the T-RVA section possesses the greatest amount of biologically active substances and highest antioxidant potential. This is the first report on the biologically active substances and antioxidant potential of RVA.

The aim of this study was to evaluate the chemical compositions and antioxidant activities of different cuts of Korean native goat (Capra hircus coreanae) meat. Five wethers were used in this experiment. Samples were divided into four cuts: loin, leg, neck and rib. The proximate compositions and antioxidant activities of these cuts were determined using in vitro human digestion model. Results showed that dry matter content (27.25±0.26%) of the leg was higher than others (p<0.05). The contents of crude protein (65.31±1.44%) and ash (3.74±0.17%) from loin were significantly higher than the others (p<0.05), while crude fat (43.55±0.97%) content of rib was higher than the others (p<0.05). Total contents of amino acid and fatty acid from leg were higher than the others (p<0.05). The antioxidant activity of rib, based on oxygen radical absorbance capacity, was higher than the others (p<0.05). Ferric reducing antioxidant power activity of neck was significantly higher than the others (p<0.05). This study provides the basic data on the chemical compositions and antioxidant activities of four cuts of Korean native goat meat. Key words：Korean native goat meat, in vitro human digestion, amino acid, fatty acid, anti-oxidant activity

ObjectiveThis study compared fatty acid compositions and antioxidant activities of high-preference cuts (loin, tenderloin, and rib) and low-preference cuts (brisket, topside, and shank) of Hanwoo (Bos taurus coreanae) cows to obtain potentially useful information for promoting the consumption of various low-preference cuts.MethodsIndividual 500 g samples of fresh beef were collected from each of the six cuts from 10 Hanwoo cows (quality grade 1) and immediately freeze-dried. The dried samples were evaluated for fatty acid composition, free radical scavenging activities (hydroxyl, alkyl, and 2, 2′-diphenyl-1-picrylhydrazyl [DPPH] radical), and antioxidative enzyme activities (glutathione peroxidase [GPx], glutathione-S-transferase [GST], and superoxide dismutase [SOD]).ResultsThe percentages of total polyunsaturated fatty acids were significantly higher in low-preference cuts than in high-preference cuts (p<0.05). Hydroxyl, alkyl, and DPPH radical scavenging activities were significantly higher in low-preference cuts than in high-preference cuts (p<0.05). In addition, the activities of antioxidant enzymes, such as GPx, GST, and SOD, were significantly higher in low-preference cuts compared with high-preference cuts (p<0.05).ConclusionThese results may influence consumers to include more low-preference cuts in their selections based on the nutritional facts, which could help to balance the beef market in South Korea.